Roasting

The roasting process is comprised of taking coffee beans to an extremely high temperature for about 15-18 minutes. The green coffee beans become crumbly, lighter in weight, brown and fragrant. In this process, the 800 substances responsible for the taste and aroma of the coffee are formed. During roasting, the coffee is taken to a temperature between 190°C (light roasting) up to a maximum of 230°C (dark roasting). Normally, espresso blends are roasted to a maximum of 120°C (medium roasting). During the roasting stages, the green bean undergoes some very important chemical transformation: after an initial heat-exchanging stage, where the bean turns golden and there is an initial roasted fragrance, in the next stage, following an increase in temperature, it gradually turns darker and loses about 18-20% of its weight. Its density is reduced and it begins to lose carbon dioxide (a process that continues even in the days following roasting), which causes the beans to increase in volume (the roasted beans become larger). The degree of roasting influences the colour of the coffee, as well as playing a fundamental role in influencing the organoleptic characteristics of the final beverage. In fact, factors such as acidity and body increase or decrease according to roasting levels.

Once an optimum roasting level has been reached, the coffee needs to be cooled immediately to prevent the burning process from continuing. An air cooling process guarantees the best results as it leaves the best aromas and preserves coffee against all traces of moisture. Normally, after roasting, coffee is left to stabilise in special silos for several days, before it is packaged.